Table of Contents
- Gluten-Free Pumpkin Pancakes (Easy Recipe Video)
- Ingredients/Substitutions
- How to Make Pumpkin Oatmeal Pancakes
- Pumpkin Oat Pancake Topping Ideas
- Make Ahead/Storing Pancakes
- More Pumpkin Breakfast Recipe Ideas
- Jump to Recipe
Gluten-Free Pumpkin Pancakes (Easy Recipe Video)
Stack ’em high and mighty! I love a good stack of these Gluten-Free Pumpkin Pancakes. They’re extra-fluffy, sweetened to perfection, and full of pumpkin flavor! Made with oat flour and real pumpkin puree, they’re refined sugar-free, dairy-free, gluten-free, and perfect for both busy weekdays and weekend brunch.
You’ll Also Love: Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients/Substitutions
- Pumpkin Puree
- Eggs – I make an egg-free version for my toddler with allergies by using this egg substitute.
- Milk – Almond milk, cashew milk, oat milk, soy, or regular milk are all wonderful options.
- Vanilla extract
- Maple syrup
- Oat Flour – Oat flour is just finely ground oats. Feel free to make your own by blending rolled oats into a powder!
- Baking powder/Salt
- Pumpkin Pie Spice – Or ground cinnamon!
How to Make Pumpkin Oatmeal Pancakes
All you need is a large mixing bowl and a non-stick skillet to make these yummy Pumpkin Oatmeal Pancakes! They can also be completely made in a blender or food processor. Here’s how to make this pumpkin pancake recipe:
- Whisk together pumpkin puree, eggs, milk, vanilla, and maple syrup.
- Add oat flour, baking powder, pumpkin spice, and a dash of salt.
- Mix just until well combined.
- Pour a scoop of batter onto a heated non-stick pan with oil or butter.
- Cook for 1-2 minutes on each side over medium heat, or until golden brown.
- Add your favorite toppings and enjoy!
TIP: Serve these with a cozy Pumpkin Spice Chai Latte!
Pumpkin Oat Pancake Topping Ideas
One of my favorite things about pancakes is the toppings! Here are a few ideas:
- Greek Yogurt
- Maple Syrup
- Creamy Almond Butter
- Chopped Walnuts
- Sliced Banana
- Creamy Peanut Butter
- Chocolate Chips (mixed in or on top)
Make Ahead/Storing Pancakes
These Healthy Pumpkin Pancakes can be made ahead of time and stored for later! Let the pancakes cool completely, then place them in an airtight container. Store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months!
TIP: If freezing, it helps to place a small sheet of parchment paper between pancakes to keep them from sticking together!
More Pumpkin Breakfast Recipe Ideas
- Healthy Pumpkin Muffins Recipe
- Pumpkin Flax Granola Recipe
- Pumpkin Smoothie Recipe
- Healthy Pumpkin Bread Recipe
- Pumpkin Pie Overnight Oats
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Pumpkin Oatmeal Pancakes
Equipment
Ingredients
- 3/4 cup pumpkin puree
- 2 large eggs
- 2/3 cup milk (of choice)
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- 1 2/3 cups oat flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla, and maple syrup.
- Add in the remaining dry ingredients, making sure to spoon and level the flour.
- Whisk just until well combined.
- Heat a non-stick pan with oil (or butter) over medium/low heat.
- Use a 1/3 scoop to pour the batter onto the pan and spread the top out smooth. The batter will thicken as it sits, but this means thicker pancakes!
- Cook on each side for 1-2 minutes.
- Top pumpkin pancakes with yogurt, nut butter, chopped nuts, or maple syrup, and enjoy!
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